South Pacific Costa Rica Travel Guide and Magazine #63
For Costa Ricans and foreigners alike: Ballena Tales is a travel guide and magazine that covers the South Pacific of Costa Rica with a special focus on Costa Ballena destination. The publication is completely bilingual, bi-monthly and in full color. The magazine introduces the reader to the life of the local community with articles on any topic that may interest you, be it wildlife, initiatives, and investments, people or places. You will find useful information such as tide tables, what to do, events, real estate, restaurants and hotels in the South Pacific of Costa Rica. Ballena Tales is very proud of her team of frequent writers and web and print collaborators, and her satisfied advertisers.
For Costa Ricans and foreigners alike: Ballena Tales is a travel guide and magazine that covers the South Pacific of Costa Rica with a special focus on Costa Ballena destination. The publication is completely bilingual, bi-monthly and in full color.
The magazine introduces the reader to the life of the local community with articles on any topic that may interest you, be it wildlife, initiatives, and investments, people or places. You will find useful information such as tide tables, what to do, events, real estate, restaurants and hotels in the South Pacific of Costa Rica. Ballena Tales is very proud of her team of frequent writers and web and print collaborators, and her satisfied advertisers.
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UVITA Y ALREDEDORES<br />
CULINARIO ~ CULINARY<br />
The Ginger House<br />
Tripadvisor: Certificado de Excelencia<br />
Durante 5 años ella vivió<br />
con su esposo y sus tres<br />
hijos en Canadá. “Siempre<br />
he tenido una pasión por la cocina”,<br />
dice. “Cu<strong>and</strong>o perdimos<br />
a mi esposo tuve que buscarme<br />
la vida. Y lo hice, decidí regresar<br />
a <strong>Costa</strong> <strong>Rica</strong> donde concluí<br />
un curso de cocina con el Chef<br />
de la Embajada de China en San<br />
Jose”. Escogió Uvita en <strong>Costa</strong><br />
Ballena donde abrió House of<br />
Ginger en una muy céntrica<br />
ubicación: áreas cubiertas al<br />
fresco, vistas a la vegetación y si<br />
está con suerte puede observar los monitos cruz<strong>and</strong>o por los<br />
árboles.<br />
Más, en realidad aquí venimos por la muy sabrosa comida<br />
china que ellos sirven. Todo es muy fresco, finamente cortado,<br />
perfectamente preparado, con sazón como la comida<br />
china en Toronto y como sólo Luisa sabe recrearla. Canadá<br />
ha agregado un ingrediente antes no conocido en las recetas<br />
chinas: los sabores dulces y agridulces.<br />
El gran secreto de doña Luisa son sus salsas, su especialidad<br />
es la auténtica “Salsa Szechuan Teriyaki”. Solamente<br />
Por ~ by Dagmar Reinhard<br />
utiliza los mejores ingredientes,<br />
todos los vegetales son recién<br />
cosechados, muchos del propio<br />
huerto. Con éxito está cultiv<strong>and</strong>o<br />
cebollín orgánico y brotes de<br />
soya hidropónicos. “Utilizamos<br />
mucho cebollín, en la temporada<br />
alta hasta 150 rollos a la semana”.<br />
Hay opciones veganas y<br />
vegetarianas. Como todo es elaborado<br />
fresco se puede preparar<br />
casi cualquier combinación.<br />
Para suerte de Uvita a ella el lugar<br />
le gustó desde el principio y<br />
se siente parte de la comunicad.<br />
Locales, viajeros y visitantes llegan de Quepos y San Isidro.<br />
Los canadienses se sienten como en su país. También comensales<br />
chinos se mostraron sorprendidos por la buena calidad<br />
de su comida.<br />
En su escaso tiempo libre se dedica a la joyería artesanal y<br />
está inici<strong>and</strong>o un jardín de cactus.<br />
Apoyada por sus tres hijos, la empresaria ha logrado hacerse<br />
un buen nombre más allá de <strong>Costa</strong> Ballena. Pida su plato preferido<br />
a domicilio, le llegará pronto y aún caliente.<br />
Buen ■<br />
© ALL RIGHTS R ESER VED<br />
44<br />
Tripadvisor: Certificate of Excellence<br />
For 5 years she lived with<br />
her husb<strong>and</strong> <strong>and</strong> three<br />
children in Canada. “I’ve<br />
always had a passion for cooking,”<br />
she says. “When we lost<br />
my husb<strong>and</strong>, I had to find a way<br />
to make a living. So I did, we<br />
decided to return to <strong>Costa</strong> <strong>Rica</strong>.<br />
I took a cooking course with the<br />
Chef of the Chinese Embassy in<br />
San José. ”<br />
She chose Uvita in <strong>Costa</strong> Ballena<br />
where she opened House of<br />
Ginger in a very central location:<br />
covered areas al fresco, views of the vegetation <strong>and</strong> if you are<br />
lucky you can see the monkeys crossing through the trees.<br />
However, we came for the very tasty Chinese food that they<br />
serve. Everything is extremely fresh, finely cut, perfectly prepared,<br />
seasoned like Chinese food in Toronto <strong>and</strong> prepared<br />
as only Luisa knows how to recreate it. Canada has added an<br />
ingredient previously unknown in Chinese recipes: sweet <strong>and</strong><br />
sweet sour flavors.<br />
Doña Luisa’s great secret are her sauces, her specialty is the<br />
authentic “Szechuan Teriyaki Sauce.” She only uses the best<br />
CONTACT: House of Ginger - see ad Restaurant List<br />
B ALLENA TALES <strong>#63</strong> ~ 15 de diciembre 2018 / 14 de enero 2019<br />
ingredients. All vegetables are<br />
freshly harvested, many from<br />
right of the garden. She is successfully<br />
growing organic chives<br />
<strong>and</strong> hydroponic soybeans. “We<br />
use a lot of chives, in the high<br />
season up to 150 rolls a week.”<br />
There are vegan <strong>and</strong> vegetarian<br />
options. As everything is made<br />
fresh, you can prepare almost<br />
any combination.<br />
To Uvita’s luck she liked the<br />
place from the beginning <strong>and</strong><br />
feels like part of the community.<br />
Locals, travelers <strong>and</strong> visitors arrive from Quepos <strong>and</strong> San Isidro.<br />
Canadians feel at home. Chinese diners also were surprised<br />
by the good quality of their food.<br />
Doña Luisa is a passionate chef. In her spare time she devotes<br />
herself to artisan jewelry, <strong>and</strong> she is starting a cactus garden.<br />
Supported by her three children, this businesswoman has<br />
managed to achieve a good name beyond the <strong>Costa</strong> Ballena.<br />
Ask for home delivery of your favorite dish. It will arrive soon<br />
<strong>and</strong> still hot. Good ■
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